Marinated olives, greek feta and sundried cherry tomato

Marinated olives, greek feta and sundried cherry tomato

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  • 4 to 8
  • Easy
  • Carb Conscious Fat conscious Health conscious Heart friendly
  • 10 minutes
  • 5 minutes


  • 400 g kalamata olives
  • 6 cloves garlic, crushed
  • 4 T fresh oregano
  • 200 g feta rounds, broken into chunks
  • 40 g sun-dried cherry tomato halves
  • 2 cups extra virgin olive oil
  • 150 g phyllo pastry
  • 60 g butter, melted

Cooking Instructions

Preheat the oven to 200°C.
Place the olives, garlic, oregano, feta and sun-dried cherry tomato in a large jar.
Pour over the olive oil until immersed. Leave to stand to allow the flavours to infuse.
Coat large sheets of phyllo pastry with melted butter. Place on a baking tray and bake for 5 minutes, or until crisp and golden.

Cook’s tips: These marinated olives are an excellent accompaniment to pre-dinner drinks. Or arrange them in mini bowls and serve as part of an easy meze platter – include artichokes, warmed pitta bread, ready-bought Moroccan hummus and tzatziki, and good-quality olive oil.

Per serving: 1610kJ, 5.5g protein, 34.4g fat, 14.3g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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